My husband loves anything Mexican, as does his mom. I swear, they must have lived in Mexico in their past life! I saw the recipe for crispy southwest lasagna in the New Holly Clegg Trim and Terrific Cookbook and knew he would love it!
And love it he did! I was not the biggest fan, but that was because the tortillas were soggy. Which I think was my fault. I had frozen my corn tortillas and they didn’t crisp back up. Tip – don’t freeze them! So I’d really like to try this recipe again the proper way! Also, I didn’t have the Monterey Jack cheese so I used cheddar, which I don’t think was as good.
Regardless, the hubs loved it! I really enjoyed it once I added some crushed up tortilla chips for that crunch I desired. We’ll be trying it again soon the “right” way!
Crispy Southwestern Lasagna
Recipe from: The New Holly Clegg Trim & Terrific Cookbook
1 lb. ground sirloin (I used ground turkey)
1 (14.5 oz) can diced tomatoes, with juice
1 (4 oz) can diced green chilis, drained
2 tsp chili powder
1.5 tsp ground cumin
1 tsp minced garlic
salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese
14 (6-inch) corn or flour tortillas, cut into quarters
1 (15 1/4 oz) can corn, drained
8 oz. reduced-fat Monterey Jack cheese, shredded
Preheat oven to 350.
In a large nonstick skillet, cook the meat over medium heat until no longer pink, drain off any excess fat. Add the tomatoes and their juice, the green chilis, chili powder, cumin, garlic, salt and pepper. Mix well and set aside.
In a small bowl, blend the egg whites and cottage cheese, set aside. Coat a 9×13 casserole with nonstick spray and layer six of the quartered tortillas (that would be 24 pieces), then all of the corn, half of the meat, half of the cheese, four more quartered tortillas (16 pieces), all of the cottage cheese mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas. Top with the remaining shredded cheese. Bake, uncovered for 30 minutes before serving.